These Strawberry Cheesecake Cinnabon Rolls combine soft, tender dough, a silky tangy cheesecake layer, warm cinnamon-sugar, and fresh strawberries on top. The texture is pillowy bread with a creamy cheesecake ribbon and a sticky sweet icing that melts into every bite. It’s special because you get classic Cinnabon warmth with a bright strawberry finish—great for weekend brunch or a holiday morning. This recipe is straightforward: you make a rich dough, spread the cheesecake filling, add cinnamon sugar, roll, bake, and finish with cream cheese icing and sliced strawberries. If you want a quick bright topping, check the best strawberry sauce guide for an easy glaze option.
Why You’ll Love This Strawberry Cheesecake Cinnabon Rolls Recipe
- Soft, fluffy dough gives a pillowy texture that holds the creamy cheesecake filling perfectly.
- Layers of tangy cheesecake and classic cinnamon-sugar deliver complex, familiar flavors.
- Fresh strawberries add a bright, fresh contrast to the rich filling and icing.
- Uses simple pantry ingredients and one straightforward dough method—no fancy equipment.
- Make-ahead friendly: dough and fillings can be prepped earlier and baked when you’re ready.
- Great for brunch, coffee bar, or dessert—easy to impress a crowd with little extra work.
- The cream cheese icing melts into warm rolls for an indulgent finish without being too sweet.
- Flexible recipe—swap fillings or toppings to match seasons or dietary needs (see variations).
What Is Strawberry Cheesecake Cinnabon Rolls Recipe?
Strawberry Cheesecake Cinnabon Rolls are yeast rolls made like classic cinnamon rolls but filled with a creamy cheesecake mixture, cinnamon-sugar, and finished with cream cheese icing and fresh sliced strawberries. They taste like a cross between a bakery cinnamon roll and a rich cheesecake topped with fruity brightness. The cooking method is a simple yeast dough that rises twice, then bakes until golden. The vibe is cozy and comforting—perfect for weekend brunch, holiday mornings, or a sweet snack with coffee.
Ingredients for Strawberry Cheesecake Cinnabon Rolls Recipe
For the Dough
- 2 cups (240g) all-purpose flour
- 1/2 cup (120ml) whole milk, lukewarm
- 2 1/4 teaspoons (7g) active dry yeast
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60g) unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Cheesecake Filling
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 cup (120ml) sour cream or Greek yogurt
For the Cinnamon Sugar Filling
- 1/2 cup (100g) packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (60g) unsalted butter, softened
For the Strawberry Topping
- 1 cup (150g) fresh strawberries, hulled and sliced
- 1 tablespoon sugar (optional, for extra sweetness)
For the Cream Cheese Icing
- 4 oz (115g) cream cheese, softened
- 1/2 cup (60g) powdered sugar
- 1/4 teaspoon vanilla extract
- 1–2 tablespoons whole milk, as needed for consistency
- Pinch of salt
Ingredient Notes (Substitutions, Healthy Swaps)
- Milk: You can use 2% milk instead of whole milk, but whole milk gives a softer crumb.
- Yeast: Active dry yeast is listed. Instant yeast can be used directly (use slightly less, about 2 teaspoons).
- Butter: Swap salted butter—reduce added salt by 1/4 teaspoon.
- Sour cream/Greek yogurt: Greek yogurt gives a tangier, thicker filling and is a lower-fat swap.
- Cream cheese: Use full-fat cream cheese for best texture; low-fat versions can be grainier.
- Strawberries: Fresh is best here. If out of season, thawed frozen strawberries (well-drained) will work but will be softer—consider a light glaze to hold them in place.
- Sugar swaps: Coconut sugar will change color and flavor but can substitute for brown sugar in the cinnamon mix.
- Gluten-free: For GF, use a tested 1:1 gluten-free flour blend formulated for yeast baking and expect texture changes.
Step-by-Step Instructions
Step 1 – Activate the Yeast and Mix the Dough
- In a small bowl, combine lukewarm milk and yeast. Stir and let sit 5–10 minutes until frothy.
- In a large bowl, mix flour, granulated sugar, and salt. Make a well; add the yeast mixture, softened butter, egg, and vanilla. Mix until a dough forms.
Visual cue: The yeast mixture should be foamy; the dough should come together and feel slightly sticky.
Step 2 – Knead and First Rise
- Turn dough onto a lightly floured surface. Knead 8–10 minutes until smooth and elastic. Add a little flour only if too sticky.
- Shape into a ball, place in a lightly greased bowl, cover, and let rise 1–1.5 hours until doubled.
Step 3 – Prepare Cheesecake and Cinnamon Fillings
- While dough rises, beat 8 oz cream cheese until smooth. Add 1/4 cup sugar, 1 tsp vanilla, 1 tbsp flour, and 1/2 cup sour cream or Greek yogurt. Mix until combined.
- In a small bowl, mix brown sugar, cinnamon, and salt for the cinnamon layer. Soften 1/4 cup butter until spreadable.
Step 4 – Roll, Fill, and Cut
- Punch dough down, roll out on a floured surface into a 16 x 12 inch (40 x 30 cm) rectangle.
- Spread softened butter over dough, leaving a small border. Spoon cheesecake mixture over butter, spreading evenly (avoid edges). Sprinkle cinnamon-sugar evenly.
- Roll from the long edge into a tight log; pinch seam to seal. Cut into 12 equal rolls using a sharp knife or dental floss. Place in a greased 9×13-inch pan, close but not touching.
Pro cue: If rolls spread too much while cutting, chill the log 10–15 minutes before slicing to firm it up.
Step 5 – Second Rise and Bake
- Cover rolls loosely and let rise 30–45 minutes until puffy and touching. Preheat oven to 350°F (175°C).
- Bake 25–30 minutes until golden brown and cooked through. If browning too fast, tent loosely with foil.
Pro cue: Rolls should spring back slightly when pressed; an internal dough temp of ~190°F indicates done.
Step 6 – Cool, Ice, and Top
- Cool rolls 10 minutes. Meanwhile, beat 4 oz cream cheese with powdered sugar, vanilla, salt, and milk until smooth and spreadable.
- Spread or drizzle icing over warm rolls. Slice strawberries thinly and toss with 1 tbsp sugar if desired. Arrange strawberries on top gently.
Pro Tips for Success
- Use lukewarm milk (about 100–110°F) to activate yeast—too hot kills yeast; too cold slows it.
- Don’t over-flour while kneading. A slightly tacky dough yields the softest roll.
- Chill the rolled log briefly if it becomes hard to slice cleanly.
- Spread the cheesecake layer thin and even to prevent squishing out when rolling.
- Bake in the center rack for even heat; rotate halfway if your oven runs hot.
- Cool slightly before icing so icing sets but still melts into the rolls.
- For even rolls, mark the log into 12 equal sections before cutting.
Flavor Variations
- Optional: Berry Mix — Replace sliced strawberries on top with a mix of blueberries and raspberries for varied color and tang.
- Optional: Nut Crunch — Sprinkle chopped toasted pecans or walnuts over the icing for crunch.
- Optional: Orange Twist — Add 1 teaspoon orange zest to the cheesecake filling for a citrus note.
- Optional: Chocolate Drizzle — Drizzle melted dark chocolate over the icing for a richer dessert.
- Optional: Strawberry Glaze — Toss strawberries with a tablespoon of prepared strawberry sauce (see flavor guide) and spoon a bit over each roll.
Serving Suggestions
- Serve warm on a platter for brunch with coffee or hot tea.
- Pair with whipped cream or a scoop of vanilla ice cream for dessert.
- Offer a small bowl of extra sliced strawberries or strawberry sauce on the side.
- Arrange on a wooden board for a brunch buffet—add mint leaves for a fresh look.
- These rolls work well with breakfast proteins like bacon or sausage if you serve a full brunch.
Make-Ahead, Storage & Reheating
- Make-ahead: Assemble rolls in the pan, cover, and refrigerate overnight. Bake the next morning; add 10–15 minutes to baking if chilled.
- Fillings: Cheesecake filling and cinnamon mix can be prepared up to 48 hours ahead and refrigerated.
- Storing: Store cooled, iced rolls in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm individual rolls in the microwave for 20–30 seconds or reheat in a 325°F oven for 8–10 minutes until warmed through. Add fresh strawberries before serving.
- Texture note: Refrigeration firms the cream cheese components; warming restores softness but not the exact fresh-baked texture.
Storage and Freezing Instructions
- Freeze baked rolls: Wrap individually in plastic wrap and place in a freezer bag for up to 2 months. Thaw in the refrigerator overnight, then warm before serving.
- Freeze unbaked rolls: After cutting into the pan, cover tightly and freeze for up to 2 months. Thaw in the refrigerator overnight, then let rise at room temperature 30–60 minutes before baking.
- Avoid freezing fresh strawberries on top; add fresh slices after thawing and reheating to preserve texture and color.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
520 kcal | 6 g | 62 g | 24 g | 2 g | 320 mg
Estimates vary by brands and portions.
FAQ About Strawberry Cheesecake Cinnabon Rolls Recipe
Q: Why is my dough not rising?
A: Check yeast freshness and milk temperature (100–110°F). Too-hot milk kills yeast; too-cold won’t activate it.
Q: My filling is too thin; will it leak?
A: If the cheesecake filling is watery, refrigerate it 15–30 minutes to firm before spreading. The added flour helps thicken it.
Q: Rolls are doughy in the center—how to fix?
A: Bake a bit longer at 350°F and tent with foil if browning. Check that rolls are puffed and spring back slightly.
Q: Can I use frozen strawberries?
A: Thawed frozen strawberries work but release more juice. Drain well and consider adding them after baking.
Q: How do I get a smooth icing?
A: Beat cream cheese fully at room temperature, then add powdered sugar and milk slowly until smooth. Use sifted powdered sugar for lump-free icing.
Q: Can I double this recipe?
A: Yes—use two pans and ensure proper oven space for even baking; you may need to bake in batches or rotate pans.
TastyInspo Notes
- Finish with a light dusting of powdered sugar for a bakery look.
- Warm the strawberries slightly in a pan with a teaspoon of sugar for a glossy topping.
- Add a tiny mint leaf to each roll for a fresh contrast on the plate.
- For clean slices, chill the log 10 minutes before cutting or use unflavored dental floss to slice.
- Plate on a warm dish to keep rolls soft longer when serving.
Troubleshooting
- Problem: Bland flavor — Fix: Increase cinnamon slightly or add a pinch more salt to the dough or filling to enhance flavor.
- Problem: Over-browned tops — Fix: Tent with foil halfway through baking.
- Problem: Wet, soggy rolls — Fix: Don’t overload with strawberries before serving; add them just prior to serving to avoid excess moisture.
- Problem: Filling leaking out — Fix: Leave a wider margin at edges when spreading filling and chill log briefly before cutting.
- Problem: Icing too runny — Fix: Add more powdered sugar or chill the icing briefly to thicken before spreading.
Final Thoughts
These Strawberry Cheesecake Cinnabon Rolls bring bright fruit, creamy filling, and classic cinnamon warmth into one impressive bake. They are forgiving, make-ahead friendly, and perfect for sharing. Try them warm with a simple coffee for a comforting treat that looks as good as it tastes.
Conclusion
For a similar strawberry cheesecake roll idea and extra topping inspiration, see this helpful recipe roundup at Strawberry Cheesecake Cinnamon Rolls – Bake With Jamie for more plating and flavor ideas.
Strawberry Cheesecake Cinnabon Rolls
Ingredients
For the Dough
- 2 cups 2 cups (240g) all-purpose flour
- 1/2 cup 1/2 cup (120ml) whole milk, lukewarm
- 2 1/4 teaspoons 2 1/4 teaspoons (7g) active dry yeast
- 1/4 cup 1/4 cup (50g) granulated sugar
- 1/4 cup 1/4 cup (60g) unsalted butter, softened
- 1 large 1 large egg
- 1/2 teaspoon 1/2 teaspoon vanilla extract
- 1/2 teaspoon 1/2 teaspoon salt
For the Cheesecake Filling
- 8 oz 8 oz (225g) cream cheese, softened
- 1/4 cup 1/4 cup (50g) granulated sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 1 tablespoon 1 tablespoon all-purpose flour
- 1/2 cup 1/2 cup (120ml) sour cream or Greek yogurt
For the Cinnamon Sugar Filling
- 1/2 cup 1/2 cup (100g) packed brown sugar
- 2 tablespoons 2 tablespoons ground cinnamon
- 1/4 teaspoon 1/4 teaspoon salt
- 1/4 cup 1/4 cup (60g) unsalted butter, softened
For the Strawberry Topping
- 1 cup 1 cup (150g) fresh strawberries, hulled and sliced
- 1 tablespoon 1 tablespoon sugar (optional, for extra sweetness)
For the Cream Cheese Icing
- 4 oz 4 oz (115g) cream cheese, softened
- 1/2 cup 1/2 cup (60g) powdered sugar
- 1/4 teaspoon 1/4 teaspoon vanilla extract
- 1–2 tablespoons 1–2 tablespoons whole milk, as needed for consistency
- pinch Pinch of salt
Instructions
Activate the Yeast and Mix the Dough
- In a small bowl, combine lukewarm milk and yeast. Stir and let sit 5–10 minutes until frothy.
- In a large bowl, mix flour, granulated sugar, and salt. Make a well; add the yeast mixture, softened butter, egg, and vanilla. Mix until a dough forms.
Knead and First Rise
- Turn dough onto a lightly floured surface. Knead 8–10 minutes until smooth and elastic. Add a little flour only if too sticky.
- Shape into a ball, place in a lightly greased bowl, cover, and let rise 1–1.5 hours until doubled.
Prepare Cheesecake and Cinnamon Fillings
- While dough rises, beat 8 oz cream cheese until smooth. Add 1/4 cup sugar, 1 tsp vanilla, 1 tbsp flour, and 1/2 cup sour cream or Greek yogurt. Mix until combined.
- In a small bowl, mix brown sugar, cinnamon, and salt for the cinnamon layer. Soften 1/4 cup butter until spreadable.
Roll, Fill, and Cut
- Punch dough down, roll out on a floured surface into a 16 x 12 inch (40 x 30 cm) rectangle.
- Spread softened butter over dough, leaving a small border. Spoon cheesecake mixture over butter, spreading evenly (avoid edges). Sprinkle cinnamon-sugar evenly.
- Roll from the long edge into a tight log; pinch seam to seal. Cut into 12 equal rolls using a sharp knife or dental floss. Place in a greased 9x13-inch pan, close but not touching.
Second Rise and Bake
- Cover rolls loosely and let rise 30–45 minutes until puffy and touching. Preheat oven to 350°F (175°C).
- Bake 25–30 minutes until golden brown and cooked through. If browning too fast, tent loosely with foil.
Cool, Ice, and Top
- Cool rolls 10 minutes. Meanwhile, beat 4 oz cream cheese with powdered sugar, vanilla, salt, and milk until smooth and spreadable.
- Spread or drizzle icing over warm rolls. Slice strawberries thinly and toss with 1 tbsp sugar if desired. Arrange strawberries on top gently.
